Nikita Zoulis

Blending Heritage and Modernity

Chef Nikita’s Greek background means food has always been central to his culture. That Mediterranean influence is sprinkled across his cooking. Each dish showcases bold flavors and fresh ingredients, with an emphasis on bringing people together. Focusing on creativity, he keeps evolving his culinary influences with contemporary twists, ensuring innovative meals.

Experience Across the Board

After training at the HTA School of Culinary Arts, Chef Nikita spent years working through different food industry settings. Fine-dining restaurants honed his precision and plating. High-volume operations built his unmissable knack for quality under pressure. Catering work tapped into his ability to remain flexible and quick-thinking in the bustle of a kitchen. Each role added something to his impressive repertoire.

Braai Ideas: Wood, Smoke, and Flavor With Chef Ashley

October 20, 2025

Back Share When fire meets flavor, magic happens. Chef Ashley Dokter-Mosotho knows that, and every dish at his braai tells a story. In this guide, he shares how to turn a simple braai (barbecue) into an experience that feels proudly South African, from the firewood to the last bite of skaapstertjie. Pro Wood Braai Why Wood and Fire Matter for a Braai If you ask Ashley, there’s no debate. “Wood gives life to a braai,” he says. Charcoal might be quick, but it lacks the character that comes from slow-burning wood. The deep, earthy aroma of rooikrans or kameeldoring carries through every piece of meat and vegetable, leaving behind a flavor that tells a story. The trick is patience. Build your fire in layers. Let the first blaze burn down until the coals glow red, then spread them out to create zones. One side for searing, one for steady